Culinary Corner: Entertaining with Appetizers

Anne Van Gieson, our Culinary Corner hostess, showed us how to create some delicious appetizers on Wednesday, January 27th. Split into small teams, we each learned to make one or two small dishes that we then presented to the rest of the group and enjoyed along with a glass of delicious wine. Anne's next Culinary Corner is in March, featuring Easter Traditions.

Here are just a few of the useful tips passed on by Anne - along with a recipe for you to try.

Entertaining with appetizers is a new and less traditional way to entertain guests and family. It is particularly suitable for those of us who live in smaller spaces without a large, formal dining room. In taking the plunge to do so there are a few simple guidelines to remember:

1. How much to prepare? Allow 6 pieces per person for the first hour, and another 4 pieces per person for every additional hour.
2. It is important to have some appetizers that can be prepared several hours ahead.
3. Have a mix of both hot and cold appetizers.
4. Try to have back up platters in the kitchen, ready to replenish the ones on your serving table as they become depleted.
5. If serving appetizers before a dinner, don't overdo it! A mere 3 or 4 items person willbe enough.
6. When placing items on platters, allow enough space between them so that your guests can easily pick them up without their fingers touching the neighbouring appetizer.
7. A good indication that a party is coming to an end is to bring out small chocolates, cookies, etc.

Pistachio Chicken

This recipe makes about 30 pieces. They can be eaten warm, room temperature or from the refrigerator.

2 lbs chicken pieces (off the bone)

Marinade:

2 cups buttermilk

1 tbsp mustard

1 tsp chili flakes

1 tbsp basil

1 tbsp oregano

Coating:

1 lb pistachios, finely chopped to make about 4 cups (other nuts - hazelnuts or smoked almonds - can be used in combination with, or as a replacement to pistachios)

3/4 cups breadcrumbs (try using whole wheat or sourdough)

3 eggwhites, beaten well

3/4 cup flour

sea salt and pepper

Rapeseed or canola oil for frying

Method

Combine buttermilk, mustard, and spices in a bowl. Cut chicken filets if required into 1.5" inch pieces. Pound lightly if necessary to reduce thickness so that they cook evenly when fried. Add to marinade being sure all pieces are covered. Marinade for a min. of 6 hours or overnight if possible.

Grind or chop nuts to a point where most are well ground but with some little chunks left for texture. Combine with breadcrumbs, salt and pepper. Place on a flat plate when you're ready to coat.

After marinating, coat chicken pieces first with flour, then the eggwhites and finally the nuts. Put coated pieces in the fridge to set for 30 minutes. When ready to fry, heat a few tablespoons of oil. Fry slowly, at a medium to low heat for 5 - 7 minutes, turning a couple of times to be sure chicken is cooked through and has turned a golden brown. Serve right away or place on a tray to cool. You may wish to season with a bit of extra salt and pepper - to your own taste! Although delicious on their own, you may wish to serve with a small bowl of a light yoghurt for dipping.

Submitted by Anne Van Gieson